Chinese Garlic Ribs
A recent conversation about the old-style Chinese restaurants that were so popular in the U.S. and Canada as far back as the 1940s gave me a hankering for some of those classic American-Chinese dishes....
Turkey or Chicken Tetrazzini
This is one of my favourite ways to use up cooked turkey breast and often gets made the day after a big Thanksgiving or Christmas feast. This one dish wonder is packed with everything...
No Roll Cabbage Casserole
This is the simplest way to enjoy the taste and ingredients of cabbage rolls without the fuss. I like to serve it with a side of green beans and rye bread.
Peanut Butter & Cashew Cookies
I hadn’t made peanut butter cookies in a long time and had a craving for some of these hot-out-the-oven, over-sized treats. I thought I’d look up an old recipe from a cook book that...
French Canadian Pea Soup
What has been handed down from the first settlers of a land called New France, traditional soupe aux pois and the commercially popular Habitant Pea Soup, is today considered comfort food in most of...
Irish Seafood Chowder
After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder. Most commonly served as...
Roast Potatoes with Mirepoix
This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic...
